Name: Roasted Butternut Squash Soup with Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups butternut squash; 4 oz chicken breast; 1.5 cups chicken bone broth; 1 tbsp extra virgin olive oil; 0.5 cup yellow onion; 2 cloves garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground nutmeg; 0.25 tsp ground cinnamon; 1 tbsp fresh sage

Roasted Butternut Squash Soup with Shredded Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash Soup with Shredded Chicken

Roasted butternut squash blended with savory bone broth and topped with tender shredded chicken creates a velvety, protein-packed bowl.

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NUTRITION

Protein

39.5g

Fat

17.9g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups butternut squash

4 oz chicken breast

1.5 cups chicken bone broth

1 tbsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

0.25 tsp ground cinnamon

1 tbsp fresh sage

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the butternut squash cubes with half of the olive oil and half of the sea salt and black pepper.
3
Roast the squash for 25 to 30 minutes until the edges are golden and the flesh is tender.
4
Heat the remaining olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.
5
Add the roasted squash, bone broth, nutmeg, and cinnamon to the pot and simmer gently for 10 minutes to meld the flavors.
6
Use an immersion blender to puree the soup directly in the pot until it reaches a smooth and velvety consistency.
7
Stir in the shredded chicken breast and chopped fresh sage, heating through for 2 minutes before serving in a warm bowl.